Main navigation

Vegan Carrot Cake and Cashew Icing

Easter is coming soon and Carrot Cake is a great option for Easter to get a little break from all the chocolate! Plus Carrot cake is probably my favourite cake. I love mine with walnuts but you could leave them out. This cake is vegan, oil-free and low sugar but feel free to tweak it to your own diet requirement (change to GF flour or add a bit more sugar if required). The icing is vegan and looks the best on the day as it can dry and turn a darker colour when left out so best adding the icing just before serving.

Healthy Vegan Carrot Cake with Cashew Vanilla Icing

2 cups of wholemeal flour

2 tsp of baking powder

2 tsp of flaxseed powder

1 1/2 cup of nut or soy milk (add more if dough seems too dry)

2 large carrots grated

1/2 cup of coconut sugar

1/3 cup of chopped walnuts (optional)

1/2 tsp of mixed spice

1 tsp of nutmeg powder

1 tsp of vanilla powder

1 1/2 tsp of cinnamon

Pinch of salt

Preheat your oven at 175degrees Celsius.

Line a cake tin with baking paper.

In a mixing bowl, add in the dry ingredients together and mix.

Add in the wet ingredients and mix slowly.

Grate the carrots and fold them gently with the dough.

Pour in your cake tin and cook for 50-60 minutes at 175degrees.

Leave to cool down before adding my cashew vanilla icing and extra walnuts.

Cashew Vanilla Icing

1 cup of soaked cashews

1 tbsp of coconut oil

1 1/2 tsp of vanilla powder or

4 tbsp of water

2 tbsp of maple syrup or stevia (I used stevia this time)

Soak your cashews in water overnight and drain and rinse.

Mix in a blender with the other ingredients until creamy and smooth.

Add more water if required.

Place in the fridge for 30 minutes before pouring on top of your cake when cooled down.

I hope you enjoy this vegan carrot cake recipe and let me know if you make it for Easter on Instagram @healthyfrenchwife